Posts Tagged ‘spicy’

They get me when the first veterans march by. World War Two vets, white-haired but proud, followed by the men and women who served in Korea, Vietnam, the Gulf, and now Afghanistan and Iraq. Then comes a real Fife and Drum Corps in Revolutionary War garb, their snare drums rattling you to attention.
It’s the Independence Day parade in Edgartown, Martha’s Vineyard. I’ve celebrated July 4th in a lot of places (including overseas), but there’s nothing like a small town parade to make you feel patriotic.
This Independence Day marks another...

As the summer kicks into high gear and temperatures soar, the best way to beat the heat is . . . to join it. Fiery foods make you sweat, and perspiration is the body’s natural cooling mechanism.
Fiery foods are enjoyed in hundreds of the world’s top food cultures. Indeed, people in some of the warmest climates across Planet Barbecue eat some of the spiciest food. Here, to challenge your inner fire-eater, are some of the most fiery dishes on the world’s barbecue trail. Just be sure to keep a glass of cold beer (or better...

As spring slowly approaches, imagine yourself in sunny Jamaica, where spicy jerk is the star of the barbecue scene. We're continuing with our series of grilling destinations around the world (see what Argentina and Singapore have to offer) as featured in my book, Planet Barbecue!
When it comes to barbecue, Jamaica has only one trick up its sleeve. But, oh, what a trick. I’m talking, of course, about Jamaica’s national dish—and cultural icon—jerk. Once you’ve tasted this fiery smoke-roasted...

This blog post is brought to you with support from our sponsor, Spicely.com, who provided the samples and advertising support.
"Where your meat comes from and how it’s raised matters as much as how you smoke it.” This is the mantra of my new Project Smoke show on Public Television, where we try to use only grass-fed beef, heritage pork, and organic chicken and vegetables.
And so it goes with the spices you use to flavor your meats. In a world of spices...

Photo by Rob Baas.
As anyone who has eaten real-deal Jamaican jerk can tell you, it hurts. Smoke gets in your eyes and Scotch bonnet chiles scorch your gullet. Gary Feblowitz explains. “You need to sweat while you’re eating jerk,” says my new friend (we met on the set of Project Smoke) and go-to guy for indispensable jerk supplies.
An Emmy award-winning videographer (you’ve seen his work on the Discovery Channel and PBS), Feblowitz is one of jerk’s most zealous evangelists. The license plate...

If you’ve spent any time on this website (or just hanging around the grill), you’ll know the deep reverence for and alarmingly heavy-handedness we grilling fanatics have with hot sauce.
Bottled hot sauce is good. Homemade hot sauce is better. But when you introduce fermentation to hot sauce (you know, the process that transforms cabbage into sauerkraut and fresh sausage into salami), you produce a hot sauce with complex umami flavors—a condiment worthy of your best grilling.
Which brings me to Chicago barbecue fanatic...

Did you know every day, every week, and every month of the year honors a particular food or drink? Thanks to a blend of presidential proclamations and industry and trade association lobbying, the calendar for 2014 is entirely committed. (It’s reassuring to know that Congress does something…)
You say you missed “National Bloody Mary Day” on January 1? No problem. You can catch one of several days this month honoring alcoholic beverages, including Hot Buttered...